parallei

I sometimes use the convection bake setting on my oven (Viking). This leaves the bottom element on under the stone while the convection fan is running. I still turn the pie around after 3 min or so. It makes sense to shut off the convection mode before opening the door in an attempt to keep the heat in there...

Convection works great to get you some extra browning and even a little char. I recommend preheating the oven 45 min on conventional with the stone on the bottom rack, and then switching to convection just before adding the pizza. Use the highest temp you have on both settings.

The bake stone setting on my wolf runs the oven in the convection mode, and when you open the door it automatically shuts off the dual fans. I cook 90% of my pizza this way. The element is right under brick also,giving it a nice hot stone. see pics at http://www.pizzamaking.com/forum/index.php/topic,7911.msg67938.html#msg67938 If you use convection consider keeping pie lower racks as the cheese may cook too quickly. As mentioned "Watch the pie not the clock".John